Pavlova
A crisp meringue shell with a soft marshmallowy centre, piled with whipped cream and fresh fruit like passion fruit and berries.
- 95 min20 prep · 75 cook
- MediumDifficulty
- 270 kcalper serving
Ingredients
- Egg whites4
- salt1 pinch
- Caster sugar220 g
- Cornflour2 tsp
- White wine vinegar1 tsp
- Vanilla extract1 tsp
- Whipping cream300 ml
- Strawberries and blueberries250 g
- Passion fruits2
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oven to 150 °C and draw a 22 cm circle on baking paper on a tray.
- 2
Whisk the egg whites with the salt to stiff peaks, then add the sugar a spoonful at a time until the meringue is thick and glossy.
- 3
Fold in the cornflour, vinegar and vanilla.
- 4
Spread the meringue inside the circle, making the edges a little higher than the centre.
- 5
Put it in the oven, lower to 120 °C and bake until crisp and dry on the outside.
- 6
Turn off the oven and let the meringue cool inside with the door ajar.
- 7
Just before serving, top with softly whipped cream, the berries and the passion fruit pulp.
Tips and questions
- Why did my meringue crack or weep?
- Weeping means the sugar was not fully dissolved, so add it slowly and beat until glossy. Some cracking is normal; cool it in the switched-off oven to limit it.
- Can I make it ahead?
- Bake the meringue up to 2 days ahead and keep it in an airtight box, never the fridge. Add cream and fruit just before serving.
Enjoy your meal!
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